Sustainability

Steps to Save the Planet

At Humboldt State, we're strong advocates of sustainability. You see that commitment in the meals we serve and our day-to-day operations. Here are just some of the steps we’ve taken to minimize the impact on the environment.

Local Products

Our campus eateries routinely stock food and drinks from dozens of Humboldt County farms, bakeries, fisheries, restaurants and businesses. Buying local supports our county's many eco-friendly farmers and businesses, and reduces the energy required to bring you breakfast, lunch and dinner.

Green Dining Ware

Campus catering puts on environmentally friendly events, include reusable flatware, cutlery, and cups at no additional cost. Packaged lunches are served in biodegradable boxes and to-go containers are available for leftovers.

OZZI

Reusable containers, available at the dispenser machine in the Depot, cut down on the use of single-use plates and bowls, and disposable to-go containers.

Reusable Cups

Students are encouraged to bring their own reusable cups and mugs (sold at College Creek Marketplace), a mason jar (sold at campus coffee shops), or ceramic mugs (the J) for a discount on their next cup of coffee.

Price Breakdown

$1.50 - bring your own cup

$2.25 - purchase a reusable pint-sized mason jar

$2.50 - purchase a single-use paper cup

Composting

We use the BioBin and the product goes to a local worm farmer. HSU's taking a big step toward reducing its food waste with the introduction of a broad food waste program that promises big results. With the of staff in the Office of Sustainability and Dining Services, food waste and food-soiled paper from all campus eateries, including the Jolly Giant Commons cafeteria, the South Campus Marketplace, and the Depot food court are now being collected and diverted. The new Food Waste Diversion Program involves a 20-cubic-yard composting bin installed near the J cafeteria. The new bio-bin allows the campus to compost all food, including meat, dairy, the clamshell food containers sold in the Depot, and compostable bioplastic utensils. The expanded program is expected to handle as much as 280,000 pounds of food waste per year.

Plant-based Menus

Meatless Mondays: Students advocated for a menu with more plant-based dishes, and we listened. The local version of a global movement, which raises awareness of the environmental and health benefits of a plant-based diet, debuted at the J in 2015.

Vegan Chef’s Taste Test: We invited renowned chef Wanda White to share her plant-based recipes with campus. And based on feedback, some of her most popular dishes were incorporated onto the menu.

Equipment

Energy-efficient appliances, including refrigeration units lit with LED lights, add up to major energy savings. A new lighting timer will also conserve energy in the University's main dining hall. We’re saving water, too, by using a special liquid, rather than ice, to keep the J salad bar cool.